Carpaccio
Ingredients
| 16 oz beef fillet | ||
| 1 and 1/2 tbs extra virgin olive oil | ||
| arugula leaves, torn | ||
| 1/4 cup Parmesan cheese | ||
| black olives, cut into slivers |
- Remove all the visible fat and sinew from the beef, then freeze for 1-2 hours, until firm but not solid. This makes the meat easier to slice thinly.
- Cut paper thin slices of beef with a sharp knife.
- Arrange on a serving platter and allow to return to room temperature.
- Just before serving, drizzle with oil, then with a scatter of arugula, olives and Parmesan.
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